F Performance Test Jdramos

COOKERY NC II – CBLM
FIRST QUARTER
Performance Test 1A
Specific Instruction for the Students
Qualification Cookery NC II
Unit of Competency Prepare Egg Dish (Ham and Cheese Omelet)
General Instruction:
Performance Activity 1A
Given the necessary cooking tools and equipment you are required to prepare egg
dish (ham and cheese omelet) by group; you must be able to perform the task within
two (2) hours.
List of Equipment, Tools and Materials

Cooking tools and equipment
 Stainless bowl
 Wire whisk or fork
 Teflon pan
 Flipper
 Tablespoon
 Knife
 Chopping board
INGREDIENTS:
16 pieces eggs
1 pack cooked sweet ham
8 pieces onion
16 pieces tomato
1 bottle cooking oil
1 bar cheese
Spring onion
1 can evaporated milk (big)
DepEd Region V – Masbate City Division

Masbate National Comprehensive High School
TLE- Cookery NC II – jdramos2019 Performance Test – Page 1 of 13
PROCEDURE:
Fillings:
1. Slice ham into square shape.
2. Finely chopped onion and tomato.
3. Soak tomato in water and squash out to remove the seeds.
4. Saute the ham them remove it from the pan.
5. Set aside.
6. In the same pan, saute onion, tomato and ham.
7. Season with salt and pepper to taste.
8. Set aside.
Omelet:
1. Put 2 eggs in the bowl.
2. Add 4 tbsp of milk (evap).
3. Beat the mixture.
4. Put the pan into heat then add small amount of cooking oil.
5. Pour the egg mixture.
6. Put the fillings at the center of the egg.
7. Flip both sides to cover the fillings.
8. Remove the omelet from the pan.
9. Add cheese and spring onion for toppings.
RUBRICS
5 4 3 2
Very Good Fair Poor
good
A. PROCEDURE
1. Use of Resources
a. Keeps working table orderly while preparing the ingredients.
b. Uses proper tools and utensils.
2. Cleanliness and sanitation
a. With complete PPE for cooking.
b. Well- groomed with complete uniform
c. Observe proper sanitary handling of foods.
3. Conservation of nutrients
a. Follows proper preparation and cooking procedures
4. Time management
a. Work completed ahead of time
5. Attitude towards work
B. PRODUCTS
1. General Appearance
a. The dish is attractive to look at and appetizing.
b. The dish has good color combination.
c. The ingredients are cooked just right.
d. The dish has the correct consistency.
2. Palatability
a. The dish taste delicious.
b. The dish taste just right.
Performance Test 1B

Unit of Competency Prepare and present starch dishes (Creamy

Carbonara) with suitable plating and garnishing
according to standards
Performance Activity 1B
Given the necessary cooking tools and equipment you are required to prepare
creamy carbonara by group; you must be able to perform the task within two (2)
hours.

 Stainless bowl
 Casserole
 Strainer
 Pasta server
 pan
 wooden spoon
 Tablespoon
 Knife
 Chopping board
INGREDIENTS:
1 kilo spaghetti pasta
3 packs (250 ml) all- purpose cream
8 packs (200 g) carbonara-style sauce
3 tbsp butter
2 packs sweet ham
1 can (big) mushroom
2 pieces onion
Parsley
1 bar cheese
Salt
Ground pepper
12 liters water

PROCEDURE:
PASTA
1. Heat water in a casserole.
2. Add salt and cooking.
3. Bring to boil.
4. Add spaghetti pasta.
5. Stir occasionally.
6. Wait until pasta becomes al dente.
7. Drain pasta in a colander.
8. Rinse with water.
SAUCE
1. Melt the butter in the pan in over medium heat.
2. Add ham. Saute until it become slightly brown or crispy.
3. Set aside.
4. Melt the butter in the pan in over medium heat.
5. Add the onion. Saute.
6. Add ham and mushroom. Cook for about 2 minutes.
7. Lower the heat then add all- purpose cream and carbonara- style sauce.
8. Mix well.
9. Add about ½ cup of water.
10.Add salt, pepper, cheese and grated parsley.
11.Mix well and bring to boil.
12.Give it another mix before removing from heat.
13.Pour the carbonara sauce to the cooked pasta.

RUBRICS
5 4 3 2
Very Good Fair Poor
good
C. PROCEDURE
6. Use of Resources
c. Keeps working table orderly while preparing the ingredients.
d. Uses proper tools and utensils.
d. With complete PPE for cooking.
e. Well- groomed with complete uniform
f. Observe proper sanitary handling of foods.
b. Follows proper preparation and cooking procedures
9. Time management
b. Work completed ahead of time
D. PRODUCTS
e. The dish is attractive to look at and appetizing.
f. The dish has good color combination.
g. The ingredients are cooked just right.
h. The dish has the correct consistency.
4. Palatability
c. The dish taste delicious.
d. The dish taste just right.
SECOND QUARTER
Performance Test 2A

Unit of Competency Prepare, cooked and present Vegetable Dish

(Vegetable Lumpia)
Given the necessary cooking tools and equipment you are required to prepare,
cooked and present vegetable dish (vegetable lumpia) by group; you must be able to
perform the task within two (2) hours.

 Stainless bowl
 Cooking pan
 Wooden spoon
 Vegetable peeler
 Knife
 Chopping board
INGREDIENTS:
2 pieces onion
1 whole garlic
2 pinch pepper
Salt
Water
flour
1 bottle (big) cooking oil
1 tsp garlic powder
1 tsp onion powder
1 can mushroom (200 g)
1 kilo vegetables
(carrots, sayote, singkamas)
2 packs lumpia wrapper
PROCEDURE:
1. Saute onion and garlic.
2. Add mushroom. Mix well.
3. Add carrots. Stir for about a minute.
4. Add sayote and singkamas. Mix well.

5. Add garlic and onion powder.
6. Add salt and pepper to taste.
7. Mix well until vegetables are half cook.
8. Remove from the pan. Drain into colander.
9. Set aside. Wait until warm.
10. Prepare flour mixture.
11. Wrap with lumpia wrapper.
12. Deep fry until golden brown.
13. Serve hot with your special sauce.
RUBRICS
5 4 3 2
Very Good Fair Poor
good
E. PROCEDURE
11. Use of Resources
e. Keeps working table orderly while preparing the ingredients.
f. Uses proper tools and utensils.
g. With complete PPE for cooking.
h. Well- groomed with complete uniform
i. Observe proper sanitary handling of foods.
c. Follows proper preparation and cooking procedures
14. Time management
c. Work completed ahead of time
F. PRODUCTS
i. The dish is attractive to look at and appetizing.
j. The dish has good color combination.
k. The ingredients are cooked just right.
l. The dish has the correct consistency.
6. Palatability
e. The dish taste delicious.
f. The dish taste just right.
Performance Test 2B

Unit of Competency Prepare, cooked and present seafood Dish

(Garlic Buttered Shrimp)
Performance Activity 2B
cooked and present seafood dish (Garlic Buttered Shrimp) by group; you must
be able to perform the task within two (2) hours.

 Stainless bowl
 Cooking pan
 Wooden spoon
 Tablespoon
 Knife
 Chopping board
I Ingredients:
1 kilo shrimp, medium size,
washed and cleaned
3 bottles sprite (sakto)
1 whole garlic, minced
2 onion, small size, minced
1 bar butter
7 tbsp tomato sauce
Salt to taste
Ground black pepper
½ tbsp garlic powder
½ tbsp onion powder
Procedure:
1. In a deep bowl, marinate the shrimps with sprite for at least 2
hours.
2. Melt the butter in a pan over medium heat.
3. Saute garlic and onion until soften.
4. Add the shrimps, give a good stir and increase the heat.
5. Add tomato sauce and sprite, the one we used to marinate the
shrimps, then mix well.
6. Add onion and garlic powder.
7. Season with salt and ground pepper to taste.
8. Stir until done.
9. Serve it hot and Enjoy.
RUBRICS
5 4 3 2
Very Good Fair Poor
good
G. PROCEDURE
g. Keeps working table orderly while preparing the ingredients.
h. Uses proper tools and utensils.
j. With complete PPE for cooking.
k. Well- groomed with complete uniform
l. Observe proper sanitary handling of foods.
d. Follows proper preparation and cooking procedures
19. Time management
d. Work completed ahead of time
H. PRODUCTS
m. The dish is attractive to look at and appetizing.
n. The dish has good color combination.
o. The ingredients are cooked just right.
p. The dish has the correct consistency.
8. Palatability
g. The dish taste delicious.
h. The dish taste just right.
THIRD QUARTER

Performance Test 3A
Unit of Competency Prepare, cooked and present Vegetable Dish

(Vegetable Lumpia)
cooked and present vegetable dish (vegetable lumpia) by group; you must be able to
perform the task within two (2) hours.

 Stainless bowl
 Cooking pan
 Wooden spoon
 Vegetable peeler
 Knife
 Chopping board
INGREDIENTS:
10 pcs chicken wings
Fine salt
Black pepper (powder)
Onion powder
Garlic powder
1 bottle cooking oil
6 pcs eggs
Flour mixture:
2 cups All-purpose flour
2 Tbsp red chili powder

2 tsp salt
1 tsp black pepper (powder)
2 Tbsp onion powder
2 Tbsp garlic powder
Sauce:
6 gloves garlic (minced)
1 piece onion (big)
2 tsp soy sauce
1/3 cup sweet chili sauce
2 pcs green chili
PROCEDURE:
1. Cut the wing into 3 pieces. (tip, wingette, drumette)
2. Cut tip and discard.
3. In cutting the wingette and drumette find the joint.
DRUMETTE:
4. Cut around thin end of drumette.
5. Scrape meat off the bone and push towards one end.
6. Push to turn the meat inside out.
WINGETTE:
7. Cut around wingette on the end attached to the wing tip.
8. Scrape meat off thin bone.
9. Lift and push down to remove the thin bone.
10. Push meat to one end then flip.
11. Marinate the chicken with salt, black pepper (powder), onion
and garlic powder.
12. Set aside.
13. In a bowl, combine all the ingredients for flour mixture. Mix
well.
14. In a separate bowl beat the eggs using wire whisk.
15. Dredge the marinated chicken into the flour mixture.
16. Dip the chicken with flour mixture into the beaten egg then
back to the flour mixture.
17. Deep fry the chicken into the sauce pan over low- medium
heat for about 7- 8 minutes or till golden brown.
18. Remove the chicken and set aside.

19. In a saute pan, add small amount of cooking oil.

20. Add minced garlic. Stir fry for 30 seconds.
21. Add finely chopped onion. Stir fry for 2 mins.
22. Add finely chopped green chili. Stir fry for I minute.
23. Add soy sauce and sweet chili sauce.
24. Stir and cook for 1 minute.
25. Add chicken and stir for 2 minutes or till well combined.
26. Remove from pan.
27. Serve it hot.
RUBRICS
5 4 3 2
Very Good Fair Poor
good
I. PROCEDURE
i. Keeps working table orderly while preparing the ingredients.
j. Uses proper tools and utensils.
m. With complete PPE for cooking.
n. Well- groomed with complete uniform
o. Observe proper sanitary handling of foods.
e. Follows proper preparation and cooking procedures
24. Time management
e. Work completed ahead of time
J. PRODUCTS
q. The dish is attractive to look at and appetizing.
r. The dish has good color combination.
s. The ingredients are cooked just right.
t. The dish has the correct consistency.
10. Palatability
i. The dish taste delicious.
j. The dish taste just right.


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COOKERY NC II – CBLM

Specific Instruction for the Students

Unit of Competency Prepare Egg Dish (Ham and Cheese Omelet)

List of Equipment, Tools and Materials

DepEd Region V – Masbate City Division

DepEd Region V – Masbate City Division

Specific Instruction for the Students

Unit of Competency Prepare and present starch dishes (Creamy

List of Equipment, Tools and Materials

DepEd Region V – Masbate City Division

DepEd Region V – Masbate City Division

DepEd Region V – Masbate City Division

Specific Instruction for the Students

Unit of Competency Prepare, cooked and present Vegetable Dish

List of Equipment, Tools and Materials

4. Add sayote and singkamas. Mix well.

Specific Instruction for the Students

DepEd Region V – Masbate City Division

Unit of Competency Prepare, cooked and present seafood Dish

List of Equipment, Tools and Materials

DepEd Region V – Masbate City Division

Specific Instruction for the Students

Unit of Competency Prepare, cooked and present Vegetable Dish

List of Equipment, Tools and Materials

DepEd Region V – Masbate City Division

DepEd Region V – Masbate City Division

19. In a saute pan, add small amount of cooking oil.

DepEd Region V – Masbate City Division

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